This light and airy Mary Berry Chiffon Cake is prepared using cake flour, granulated sugar, baking powder, egg yolks, and egg whites. This delicate chiffon cake recipe is a delightful dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 10 people.
Mary Berry Chiffon Cake Ingredients
- 1¾ cups cake flour (210g)
- 1¼ cups granulated sugar (250g)
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 7 large egg yolks at room temperature
- ¾ cup cold water 180mL
- ½ cup vegetable oil (120mL)
- 2 teaspoons vanilla extract
- 7 large egg whites at room temperature
- ½ teaspoon cream of tartar
How To Make Mary Berry Chiffon Cake
- Prepare the oven: Preheat the oven to 325 degrees F (165 degrees C) and position the oven rack in the lower third of the oven.
- Mix dry ingredients: In a large bowl, whisk together 1¾ cups of cake flour, 1¼ cups of granulated sugar, 1 tablespoon of baking powder, and ¾ teaspoon of salt until well combined.
- Combine wet ingredients: In a separate medium bowl, beat 7 large egg yolks, ¾ cup of cold water, ½ cup of vegetable oil, and 2 teaspoons of vanilla extract for about 30 seconds until the mixture is pale and frothy.
- Blend mixtures: Gradually whisk the egg yolk mixture into the flour mixture until smooth and no lumps remain.
- Whip egg whites: In the bowl of a stand mixer fitted with the whisk attachment, whip 7 large egg whites and ½ teaspoon of cream of tartar on medium-high speed for about 6 minutes, or until stiff peaks form.
- Lighten batter: Gently fold one-fourth of the whipped egg whites into the batter to lighten it, ensuring you do not deflate the egg whites.
- Incorporate egg whites: Carefully fold in the remaining egg whites until fully incorporated, maintaining as much volume as possible.
- Pour and eliminate air: Pour the batter into an ungreased 10-inch tube pan, then gently run a butter knife through the batter to eliminate any large air pockets.
- Bake the cake: Place the pan on the lower oven rack and bake for approximately 1 hour, or until a wooden skewer inserted into the center of the cake comes out clean.
- Cool and serve: Immediately invert the pan onto a cooling rack to prevent the cake from collapsing, allowing it to cool completely before running a knife around the edges to loosen and remove the cake. Place the cake on a serving plate and dust it with powdered sugar or drizzle with honey, if desired.
Recipe Tips
- Use Room Temperature Eggs: Ensure both the egg yolks and egg whites are at room temperature for better volume and stability in the cake batter.
- Fold Gently: When incorporating the egg whites into the batter, use a gentle folding motion to maintain as much air as possible for a light texture.
- Un-greased Pan: Use an ungreased tube pan to allow the cake to cling to the sides, which helps it rise properly.
- Invert to Cool: Immediately invert the cake pan onto a cooling rack after baking to prevent the cake from collapsing as it cools.
What Goes Well With Mary Berry Chiffon Cake
Serve your light and airy chiffon cake with a dollop of freshly whipped cream, a side of mixed berry compote, a drizzle of lemon curd, a scoop of vanilla bean ice cream, or a sprinkle of toasted almonds.
You can also pair it with a refreshing citrus salad, a cup of green tea, or a glass of sparkling wine for a complete experience.
How To Store Leftover Mary Berry Chiffon Cake
To Refrigerate: Wrap the chiffon cake tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 5 days to keep it fresh and moist.
To Freeze: Wrap the chiffon cake in plastic wrap, then in aluminum foil to prevent freezer burn. Store it in the freezer for up to 3 months for longer preservation.
How To Reheat Mary Berry Chiffon Cake
In The Oven: Preheat the oven to 300 degrees F. Wrap the cake in aluminum foil to retain moisture and heat for 10-15 minutes, or until warmed through.
In The Microwave: Place a slice of cake on a microwave-safe plate. Cover it with a damp paper towel and microwave on medium power for 20-30 seconds, or until warm.
In The Air Fryer: Preheat the air fryer to 300 degrees F. Place the cake slice in the basket, and heat for 3-4 minutes, checking for desired warmth without drying it out.
Frequently Asked Questions
How Do I Ensure My Egg Whites Reach Stiff Peaks?
Ensure your egg whites are at room temperature before whipping. Use a clean, dry bowl and beaters, as any grease or residue can prevent proper whipping. Beat the egg whites on medium-high speed until they form stiff peaks that hold their shape.
Why Does My Chiffon Cake Collapse After Baking?
A chiffon cake can collapse due to improper cooling or under-baking. Make sure to invert the pan immediately after b
Mary Berry Chiffon Cake Nutrition Facts
Amount Per Serving
- Calories 313
- Total Fat 11.68g
- Saturated Fat 1.998g
- Cholesterol 69mg
- Sodium 304mg
- Potassium 74mg
- Total Carbohydrate 48.78g
- Dietary Fiber 0.4g
- Sugars 35.24g
- Protein 4.1g
Try More Mary Berry Recipes
Mary Berry Chiffon Cake Recipe
Description
This light and airy Mary Berry Chiffon Cake is prepared using cake flour, granulated sugar, baking powder, egg yolks, and egg whites. This delicate chiffon cake recipe is a delightful dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 10 people.
Ingredients
Instructions
- Prepare the oven: Preheat the oven to 325 degrees F (165 degrees C) and position the oven rack in the lower third of the oven.
- Mix dry ingredients: In a large bowl, whisk together 1¾ cups of cake flour, 1¼ cups of granulated sugar, 1 tablespoon of baking powder, and ¾ teaspoon of salt until well combined.
- Combine wet ingredients: In a separate medium bowl, beat 7 large egg yolks, ¾ cup of cold water, ½ cup of vegetable oil, and 2 teaspoons of vanilla extract for about 30 seconds until the mixture is pale and frothy.
- Blend mixtures: Gradually whisk the egg yolk mixture into the flour mixture until smooth and no lumps remain.
- Whip egg whites: In the bowl of a stand mixer fitted with the whisk attachment, whip 7 large egg whites and ½ teaspoon of cream of tartar on medium-high speed for about 6 minutes, or until stiff peaks form.
- Lighten batter: Gently fold one-fourth of the whipped egg whites into the batter to lighten it, ensuring you do not deflate the egg whites.
- Incorporate egg whites: Carefully fold in the remaining egg whites until fully incorporated, maintaining as much volume as possible.
- Pour and eliminate air: Pour the batter into an ungreased 10-inch tube pan, then gently run a butter knife through the batter to eliminate any large air pockets.
- Bake the cake: Place the pan on the lower oven rack and bake for approximately 1 hour, or until a wooden skewer inserted into the center of the cake comes out clean.
- Cool and serve: Immediately invert the pan onto a cooling rack to prevent the cake from collapsing, allowing it to cool completely before running a knife around the edges to loosen and remove the cake. Place the cake on a serving plate and dust it with powdered sugar or drizzle with honey, if desired.